Earthy Mashed Potatoes

From the kitchen of Carly

Roasted potatoes get riced into clouds, then folded into warm buttered milk for the silkiest mash imaginable. Baking in their skins concentrates earthy flavor while keeping them fluffy. White pepper adds subtle heat that doesn't overpower.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 lb large potatoes (any kind)
  • 11 cup whole milk
  • 11/2 stick (1/4 cup) unsalted butter
  • 11 teaspoon salt
  • 11/4 teaspoon white pepper
  • 1a potato ricer

Instructions

  1. Put oven rack in middle position and preheat oven to 425°F.

  2. Wrap each potato in foil, then prick potatoes through foil several times with a fork. Bake potatoes until tender, 1 to 1 1/4 hours.

  3. Heat milk, butter, salt, and white pepper in a 3-quart heavy saucepan over moderate heat until butter is melted.

  4. While milk mixture heats, unwrap baked potatoes and, while still hot (use a kitchen towel to protect your hands or hold potatoes with tongs), pull off skin with a paring knife or halve unpeeled potatoes and scoop out flesh with a spoon, transferring it to a bowl. Discard skin.

  5. Force hot potatoes through ricer into hot milk mixture in pan and gently stir with a large heatproof rubber spatula just until combined.